Grilled Steak and Fresh Mozzarella Flatbread

Name: Grilled Steak and Fresh Mozzarella Flatbread
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Top Sirloin Filet; lemon pepper; fresh baby spinach; fresh mozzarella cheese; fresh basil; balsamic vinegar; naan

Top Sirloin Filets are perfectly tender for this Italian-style flatbread. Check out this recipe.

Cook Time: 25 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied
1-1/2 teaspoons lemon pepper
2 cups packed fresh baby spinach
1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)
2 tablespoons chopped fresh basil
1-1/2 teaspoons balsamic vinegar
4 naan breads (Indian flatbread) or pita breads

Preparation

Step 1

Press lemon pepper evenly onto beef Top Sirloin Filets. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Step 2

Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
Step 3

Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
Step 4

Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.

Nutrition Information

437 Calories

0 %*

7g SAT FAT

0 %DV**

38g PROTEIN

0 %DV

3.9 mg IRON

0 %DV

4.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 437 Calories; 135 Calories from fat; 15g Total Fat (7 g Saturated Fat; 0 g Monounsaturated Fat;) 92 mg Cholesterol; 467 mg Sodium; 37 g Total Carbohydrate; 4.6 g Dietary Fiber; 38 g Protein; 3.9 mg Iron; 7.7 mg NE Niacin; 0.6 mg Vitamin B₆; 1.2 mcg Vitamin B₁₂; 4.9 mg Zinc; 33.1 mcg Selenium; 99.9 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.